Directions

Bring a big pot of salted water to a boil and cook thespaghetti for 8 minutes or until al dente. Arrange 1 ½ to 2 cups of pasta in the bottom of a 9-or 10-inch, deep dish pie plate that has been sprayed with non-stick cooking spray. Sprinkle the cheddar cheese over the top of the spaghetti and set aside. Heat the olive oil in a large skillet over medium-high heat. Sauté the mushrooms and garlic for 5 minutes or until the mushrooms are softened. Add the cherry tomatoes and green onions and sauté for 3 more minutes or until everything is heated through. Arrange the cooked vegetables evenly over the top of the spaghetti and cheese. Set aside. In a medium bowl, whisk together the eggs and sour cream; gently whisk in the chives. Pour the egg mixture over the vegetables and use a fork to wiggle things around a bit, making sure the egg mixture seeps into all of the nooks and crannies in the pasta on the bottom. Sprinkle the Parmesan cheese over the top and then bake the frittata in a 375°F oven for 30 minutes or until the top is golden brown and set. Allow the frittata to cool for 5 to 10 minutes before serving. Top with additional Parmesan and fresh snipped chives if desired.

Notes

Regular spaghetti can be substituted for thin spaghetti. Also, precooked refrigerated pasta can be used if available.